Coconut Pineapple Blueberry Bread Pudding with Bourbon Caramel Sauce

Recipe courtesy Hooker's Sweet Treats, 2011
Show: Unique Sweets Episode: After School Favorites
TOTAL TIME: 10 hr 35 min
Prep: 30 min
Inactive Prep: 9 hr 30 min
Cook: 35 min
YIELD: 8 mini loaves or 10 to 12 cupcakes
LEVEL: Intermediate

ingredients

BREAD PUDDING:
  • 1 loaf of bread, cut into 1 to 1 1/2-inch cubes (such as Greek peasant bread)
  • 4 cups milk
  • 3 eggs
  • 1/2 cup sugar
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
BOURBON CARAMEL SAUCE:
  • 1/4 cup agave nectar or honey
  • 1 teaspoon vanilla extract
  • 1 ounce bourbon
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Place the cubed bread in an uncovered bowl and let stale overnight. The next day, soak the bread in the milk for at least 1 hour.

After soaking, squeeze and break apart the bread. In a separate bowl, beat the eggs with the sugar, cinnamon, nutmeg, half-and-half and vanilla. Then mix in the soaked bread cubes, the pineapple and blueberries. Let sit for 30 minutes in the refrigerator.

Preheat the oven to 285 degrees F.

Fill mini loaf pans or cupcake tins, scatter coconut over top, and bake for 20 minutes. Let cool and serve with a drizzle of the Bourbon Caramel Sauce.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Mix the cream, sugar, butter and honey in a heavy-duty 6-quart stainless steel pot. Bring to a boil and cook for 12 minutes, stirring frequently. Remove from the heat and stir in the vanilla and bourbon.
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.